Spinach-Basil Pesto

This pesto if very simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try finely chopping them and adding them right at the end for a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlicyour guests will thank you too! Just cut up some carrots, cherry tomatoes, bell peppers, and celery and you're ready to go. You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.

Ingredients

Preparation

Preheat the oven to 350°F.

Fill a large stockpot three-quarters full with water and bring to a boil over high heat.

Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.

Fill a large bowl halfway with ice and water, and set it close to the sink.

Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.

Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Franciscos Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.

Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didnt really stick.

Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy awardand James Beard award winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

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Recent Review

Delicious recipe! I added a little extra spinach and chopped garlic to it. We used it over spaghetti squash with tomatoes and oven baked chicken. Highly recommend this as it puts a slightly different flavor into your pesto! We can't wait to use this on other dishes too!